Quality assessment of Gastrodia elata Blume (Tianma) based on Vis-NIR spectroscopy: Discrimination of harvest times and prediction of quality indicator contents
Article in Journal of Food Composition and Analysis (October 2024)
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Preserving potato perfection: Optimizing innovative drying techniques for maintaining physicochemical attributes and starch structure
Article in Food and Bioproducts Processing (September 2024)
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties
Article in Innovative Food Science & Emerging Technologies (June 2024)